SHOP

Weeknight Samosas

Time 1 hour

Servings 10 samosas

The easiest way to make samosas at home (short of ordering them or buying the frozen kind!), this recipe uses a pre-made dough and an air fryer to get great samosas on the table with no mess, no stress.

What You Need

DOUGH

10 Empanada discs

water for sealing

2 Tbsp vegetable oil or PAM for air frying

2 tsp caraway or ajwain/carom seeds (optional)

FILLING

4 Yukon gold potatoes, peeled, quartered, and boiled until tender (about 15 min)

1/2 cup green peas

2-3 Tbsp vegetable oil

1 Tbsp ginger, minced

2 green serrano chilis, chopped

1 tsp cumin seeds

1 tsp garam masala

pinch asafoetida (optional)

1 tsp lemon juice

salt & pepper to taste

CHUTNEY

1 bunch cilantro (or combo cilantro & mint)

1 serrano pepper

1/2 tsp ground cumin

1-2 tsp white vinegar (or lemon juice)

salt & pepper to taste

1-2 Tbsp water

SPECIAL EQUIPMENT

air fryer

blender or food processor

How it’s done

1

PREP THE FILLING

Boil potatoes until fork tender but not mushy (about 15 minutes), drain, mash slightly, and set aside. Heat oil in a pan, then add cumin, garam masala, ginger, chilis, & asafoetida (if using) for about 1 min or until fragrant. Add green peas and cook 2-3 minutes or until peas are warm (will take longer if using peas from frozen). Add potato to pan, season with salt and pepper, and stir to combine. Cook another 2-3 minutes. Remove filling from the heat and add lemon juice. Transfer to a bowl.

2

"PREP" THE DOUGH

Sprinkle seeds on top of the dough, if using, then roll out the discs a little and cut in half down the middle.

3

SAMOSAS, ASSEMBLE!

Form each half into a cone, using water to seal. Use a spoon to stuff the samosa cones, pressing down lightly, then seal the top seam (again, using water).

4

COOK

Spray prepped samosas with cooking spray or brush with oil, then air fry samosas at 350 F for 20-25 minutes, flipping halfway through.

5

MEANWHILE, MAKE THE CHUTNEY

Place all ingredients in a food processor or blender and blend until smooth. Start with 1 Tbsp water and add more as needed. Taste for salt & acid and add more salt and lemon juice or vinegar as needed. (This chutney is 100% based on the one that was served in cafés in my hometown in Canada in the early '00s rather than any real Indian food I've had over the years, but dang it, it's delicious.)

6

ENJOY

Serve these samosas up for lunch, dinner, or snack time with a side of that bright, tangy green chutney and you're sure to brighten anyone's day!

EXTRA NOTES

Want to see how the pros make samosas? Check out 4 Levels of Samosas on Epicurious to see Rinku Bhattacharya of Spice Chronicles and pro chef Dalia David take it up a notch with the real thing.

EXTRA NOTES

Want to see how the pros make samosas? Check out 4 Levels of Samosas on Epicurious to see Rinku Bhattacharya of Spice Chronicles and pro chef Dalia David take it up a notch with the real thing.

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